Roasting cabbage brings out its natural sweetness and creates delicious crispy edges while keeping the center tender.
The rosemary-garlic vinaigrette adds bold, savory depth that perfectly complements the caramelized cabbage.
This salad is simple yet elegant, budget-friendly, and versatile enough to pair with a wide variety of meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage, cut into wedges or thick slices olive oil salt black pepper
For the rosemary-garlic vinaigrette: olive oil fresh rosemary, finely chopped garlic, minced red wine vinegar or apple cider vinegar Dijon mustard honey salt black pepper
Arrange the cabbage wedges or slices on a baking sheet. Drizzle with olive oil and season with salt and black pepper.
Roast for 20–25 minutes, flipping halfway through, until the cabbage is tender with caramelized edges.
While the cabbage roasts, prepare the vinaigrette by whisking together olive oil, chopped rosemary, minced garlic, vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Once the cabbage is roasted, transfer it to a serving platter.
Drizzle the warm cabbage generously with the rosemary-garlic vinaigrette.
Top with toasted nuts, crumbled feta, dried cranberries, or fresh parsley if desired.
Add roasted chickpeas for extra protein and texture.
Include shaved Parmesan instead of feta for a different flavor profile.
Squeeze fresh lemon juice over the top before serving for added brightness.
Add thinly sliced red onion for a sharp contrast.
Storage/Reheating
Store leftover roasted cabbage in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette stored separately if possible.
Reheat gently in the oven at 350°F until warmed through, or enjoy cold as a chilled salad.
If reheating, drizzle with a little extra vinaigrette before serving to refresh the flavors.
FAQs
Can I make this salad ahead of time?
Yes, roast the cabbage and prepare the vinaigrette ahead of time, then assemble before serving.
Does cabbage become soft when roasted?
It becomes tender with slightly crispy, caramelized edges.
Can I use dried rosemary instead of fresh?
Yes, but use a smaller amount since dried rosemary has a stronger flavor.
What proteins pair well with this salad?
Grilled chicken, roasted salmon, or baked tofu complement it nicely.
Can I make this vegan?
Yes, simply omit the honey or replace it with maple syrup and skip the cheese.
How do I prevent the cabbage from becoming soggy?
Spread it out evenly on the baking sheet and avoid overcrowding.
Can I grill the cabbage instead of roasting?
Yes, grill wedges over medium heat until charred and tender.
What type of vinegar works best?
Red wine vinegar or apple cider vinegar both work well.
Is this recipe gluten-free?
Yes, it is naturally gluten-free.
Can I add grains to make it more filling?
Yes, cooked quinoa or farro would make excellent additions.
Conclusion
Roasted Cabbage Salad with Rosemary-Garlic Vinaigrette is a simple yet flavorful dish that highlights the natural sweetness of roasted cabbage. With its bold herb dressing and customizable toppings, this warm salad is a versatile addition to any meal.
Roasted Cabbage Salad with Rosemary-Garlic Vinaigrette is a warm, caramelized cabbage salad tossed with a bold herb dressing. Roasting transforms simple green cabbage into tender wedges with crispy edges, while the rosemary-garlic vinaigrette adds savory depth and brightness. This easy roasted cabbage salad is wholesome, budget-friendly, naturally gluten-free, and perfect as a flavorful side dish or light vegetarian main.
Ingredients
1 medium green cabbage, cut into wedges or thick slices
2 tablespoons olive oil
¾ teaspoon salt
½ teaspoon black pepper
For the Rosemary-Garlic Vinaigrette:
¼ cup olive oil
1 tablespoon fresh rosemary, finely chopped
2 cloves garlic, minced
2 tablespoons red wine vinegar or apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for vegan option)
¼ teaspoon salt
¼ teaspoon black pepper
Optional Additions:
Toasted nuts (walnuts or almonds)
Crumbled feta cheese
Dried cranberries
Fresh parsley
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Cabbage: Arrange cabbage wedges or thick slices on a large baking sheet. Drizzle with olive oil and season with salt and black pepper.
Roast: Roast for 20–25 minutes, flipping halfway through, until the cabbage is tender with golden, caramelized edges.
Make the Vinaigrette: While the cabbage roasts, whisk together olive oil, chopped rosemary, minced garlic, vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble: Transfer roasted cabbage to a serving platter.
Drizzle generously with rosemary-garlic vinaigrette while still warm.
Add optional toppings such as toasted nuts, crumbled feta, dried cranberries, or fresh parsley.
Serve warm or at room temperature.
Notes
Avoid overcrowding the pan to ensure proper caramelization.Use red cabbage for a vibrant color variation.Add roasted chickpeas or quinoa for a heartier version.If reheating, refresh with an extra drizzle of vinaigrette.Dried rosemary can be used, but reduce the amount by half.
